[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f55cr2Y7iFnFLgJ7bZ5CyVJqoBTRD5LsS4Bp_2gsrN0k":3},{"guia":4,"relacionadas":202},{"cuerpo":5,"extracto":189,"imagen":193,"metaDescripcion":194,"slug":195,"tema":196,"titulo":197,"tituloSeo":194,"updatedAt":201},{"_type":6,"en":7,"es":100},"localeBlocks",[8,19,28,36,44,52,60,68,76,84,92],{"_key":9,"_type":10,"children":11,"markDefs":17,"style":18},"k327","block",[12],{"_key":13,"_type":14,"marks":15,"text":16},"k328","span",[],"Almost every sour carries syrup, and it is the easiest ingredient to upgrade. You do not need to be a cook: in its basic form it is sugar dissolved in water, and everything else is a variation on that idea.",[],"normal",{"_key":20,"_type":10,"children":21,"markDefs":26,"style":27},"k329",[22],{"_key":23,"_type":14,"marks":24,"text":25},"k330",[],"Simple and rich: the two ratios",[],"h2",{"_key":29,"_type":10,"children":30,"markDefs":35,"style":18},"k331",[31],{"_key":32,"_type":14,"marks":33,"text":34},"k332",[],"Simple syrup is one part sugar to one part water, measured by weight. It is the standard, and what classic recipes assume when they just say \"syrup\".",[],{"_key":37,"_type":10,"children":38,"markDefs":43,"style":18},"k333",[39],{"_key":40,"_type":14,"marks":41,"text":42},"k334",[],"Rich syrup uses two parts sugar to one of water. It is denser, delivers more sweetness per millilitre and gives the drink a rounder texture. If you swap one for the other, use about two-thirds of the amount or the drink will turn cloying.",[],{"_key":45,"_type":10,"children":46,"markDefs":51,"style":18},"k335",[47],{"_key":48,"_type":14,"marks":49,"text":50},"k336",[],"There is no need to boil. Hot tap water and a minute of stirring is enough for simple syrup; for rich, warm it a little more. Boiling only evaporates water and throws off the ratio you just measured.",[],{"_key":53,"_type":10,"children":54,"markDefs":59,"style":27},"k337",[55],{"_key":56,"_type":14,"marks":57,"text":58},"k338",[],"Infusions: where it gets interesting",[],{"_key":61,"_type":10,"children":62,"markDefs":67,"style":18},"k339",[63],{"_key":64,"_type":14,"marks":65,"text":66},"k340",[],"With the syrup still warm, add your aromatic and let it steep for twenty to thirty minutes before straining. Sliced ginger, cinnamon sticks, citrus peel, coffee beans, hibiscus and chilli all work well and hold up over that time.",[],{"_key":69,"_type":10,"children":70,"markDefs":75,"style":18},"k341",[71],{"_key":72,"_type":14,"marks":73,"text":74},"k342",[],"Fresh herbs are another matter: basil, mint or rosemary need five to ten minutes at most. Beyond that they release chlorophyll and the syrup takes on a cooked-vegetable flavour you cannot remove.",[],{"_key":77,"_type":10,"children":78,"markDefs":83,"style":27},"k343",[79],{"_key":80,"_type":14,"marks":81,"text":82},"k344",[],"How long it keeps and how to extend it",[],{"_key":85,"_type":10,"children":86,"markDefs":91,"style":18},"k345",[87],{"_key":88,"_type":14,"marks":89,"text":90},"k346",[],"In the fridge, in a clean airtight bottle, simple syrup keeps for about a month and rich syrup for up to six. The difference is the sugar, which acts as a preservative: the higher the concentration, the harder it is for microorganisms to survive.",[],{"_key":93,"_type":10,"children":94,"markDefs":99,"style":18},"k347",[95],{"_key":96,"_type":14,"marks":97,"text":98},"k348",[],"A splash of neutral spirit, about fifteen millilitres of vodka per half litre, extends its life considerably without showing up in the drink. And always label with the date: a syrup that has turned cloudy or has strands floating in it goes in the bin, not back in the fridge.",[],[101,109,117,125,133,141,149,157,165,173,181],{"_key":102,"_type":10,"children":103,"markDefs":108,"style":18},"k305",[104],{"_key":105,"_type":14,"marks":106,"text":107},"k306",[],"Casi todos los cócteles agrios llevan sirope, y es el ingrediente que más fácil resulta mejorar. No hay que ser cocinero: en su forma básica es azúcar disuelto en agua, y el resto son variaciones sobre esa idea.",[],{"_key":110,"_type":10,"children":111,"markDefs":116,"style":27},"k307",[112],{"_key":113,"_type":14,"marks":114,"text":115},"k308",[],"Simple y rico: las dos proporciones",[],{"_key":118,"_type":10,"children":119,"markDefs":124,"style":18},"k309",[120],{"_key":121,"_type":14,"marks":122,"text":123},"k310",[],"El sirope simple es una parte de azúcar por una de agua, medidas en peso. Es el estándar y el que asumen las recetas clásicas cuando dicen \"sirope\" sin más.",[],{"_key":126,"_type":10,"children":127,"markDefs":132,"style":18},"k311",[128],{"_key":129,"_type":14,"marks":130,"text":131},"k312",[],"El sirope rico lleva dos partes de azúcar por una de agua. Es más denso, aporta más dulzor por mililitro y da al trago una textura más redonda. Si sustituyes uno por otro, usa unas dos terceras partes de la cantidad o el trago saldrá empalagoso.",[],{"_key":134,"_type":10,"children":135,"markDefs":140,"style":18},"k313",[136],{"_key":137,"_type":14,"marks":138,"text":139},"k314",[],"No hace falta hervir. Con agua caliente del grifo y remover un minuto basta para el simple; para el rico, calienta un poco más. Hervir solo evapora agua y descuadra la proporción que acabas de medir.",[],{"_key":142,"_type":10,"children":143,"markDefs":148,"style":27},"k315",[144],{"_key":145,"_type":14,"marks":146,"text":147},"k316",[],"Infusiones: donde está lo interesante",[],{"_key":150,"_type":10,"children":151,"markDefs":156,"style":18},"k317",[152],{"_key":153,"_type":14,"marks":154,"text":155},"k318",[],"Con el sirope aún tibio, añade el aromático y déjalo reposar entre veinte y treinta minutos antes de colar. Jengibre en rodajas, canela en rama, piel de cítrico, café en grano, flor de jamaica y chile funcionan muy bien y aguantan ese tiempo.",[],{"_key":158,"_type":10,"children":159,"markDefs":164,"style":18},"k319",[160],{"_key":161,"_type":14,"marks":162,"text":163},"k320",[],"Las hierbas frescas son otra historia: albahaca, hierbabuena o romero necesitan cinco o diez minutos como mucho. Pasado ese punto liberan clorofila y el sirope adquiere un sabor a verdura cocida que ya no se quita.",[],{"_key":166,"_type":10,"children":167,"markDefs":172,"style":27},"k321",[168],{"_key":169,"_type":14,"marks":170,"text":171},"k322",[],"Cuánto dura y cómo alargarlo",[],{"_key":174,"_type":10,"children":175,"markDefs":180,"style":18},"k323",[176],{"_key":177,"_type":14,"marks":178,"text":179},"k324",[],"En la nevera y en botella limpia y hermética, el sirope simple aguanta alrededor de un mes y el rico hasta seis. La diferencia es el azúcar, que actúa como conservante: cuanta más concentración, más difícil lo tienen los microorganismos.",[],{"_key":182,"_type":10,"children":183,"markDefs":188,"style":18},"k325",[184],{"_key":185,"_type":14,"marks":186,"text":187},"k326",[],"Un chorrito de destilado neutro, unos quince mililitros de vodka por cada medio litro, alarga bastante la vida sin que se note en el trago. Y etiqueta siempre con la fecha: un sirope turbio o con hebras flotando se tira, no se rescata.",[],{"_type":190,"en":191,"es":192},"localeText","Shop-bought syrup is sugar with preservatives and artificial flavouring. Making it at home takes five minutes, costs pennies and opens a range of flavours you cannot buy.","El sirope de tienda es azúcar con conservantes y aroma artificial. Hacerlo en casa lleva cinco minutos, cuesta céntimos y abre la puerta a un abanico de sabores que no se compran.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F60e34c516188df78ca16f968989270e2f159d8bf-2816x1536.jpg",null,"siropes-caseros-proporciones-infusiones-y-conservacion","techniques",{"_type":198,"en":199,"es":200},"localeString","Homemade syrups: ratios, infusions and shelf life","Siropes caseros: proporciones, infusiones y conservación","2026-08-28T01:13:06Z",[203,212,221],{"extracto":204,"miniatura":207,"slug":208,"tema":196,"titulo":209},{"_type":190,"en":205,"es":206},"Smoke is aroma, not flavour. Applied well it transforms a spirit-forward drink; applied too freely it turns it into an ashtray nobody wants a second sip of.","El humo es aroma, no sabor. Bien aplicado transforma un trago de destilado; con la mano demasiado suelta lo convierte en un cenicero del que nadie quiere el segundo sorbo.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F0d5a28eb9260527cb0c3913d7d9a181363930b9c-300x300.png","como-ahumar-un-coctel",{"_type":198,"en":210,"es":211},"How to smoke a cocktail","Cómo ahumar un cóctel",{"extracto":213,"miniatura":216,"slug":217,"tema":196,"titulo":218},{"_type":190,"en":214,"es":215},"It is the only ingredient that keeps working after you serve. Its size, its temperature and even its clarity decide whether the drink holds for twenty minutes or waters down in five.","Es el único ingrediente que sigue actuando después de servir. Su tamaño, su temperatura y hasta su transparencia deciden si el trago aguanta veinte minutos o se aguada en cinco.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7392a01500899dad3dd4b3d48c21a8d376b23162-1254x1254.png","el-hielo-el-ingrediente-que-nadie-mide",{"_type":198,"en":219,"es":220},"Ice: the ingredient nobody measures","El hielo: el ingrediente que nadie mide",{"extracto":222,"miniatura":225,"slug":226,"tema":196,"titulo":227},{"_type":190,"en":223,"es":224},"The word means two different things: the citrus peel twisted over the drink, and the variation on a classic. Here are both, and how to do each one properly.","La palabra significa dos cosas distintas: la piel de cítrico que se retuerce sobre el trago y la variación de un clásico. Aquí están las dos, y cómo hacer bien cada una.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fa361797d5c8cb5229360a571e96a7a117306f4ac-1122x1402.png","que-es-un-twist",{"_type":198,"en":228,"es":229},"What a twist means in cocktails","Qué es un twist en coctelería"]